Stiftsweingut Frank Meyer - Weisser Burgunder Trocken

Stiftsweingut Frank MeyerWeisser Burgunder Trocken

The Weisser Burgunder Trocken of Stiftsweingut Frank Meyer is a white wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Stiftsweingut Frank Meyer's Weisser Burgunder Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Négret de Banhars

Négret de Banhars noir is a grape variety that originated in France (Aveyron). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium to large size, and grapes of medium to large caliber. Négret de Banhars noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Informations about the Stiftsweingut Frank Meyer

The winery offers 48 different wines.
Its wines get an average rating of 3.9.
It is in the top 30 of the best estates in the region
It is located in Pfalz

The Stiftsweingut Frank Meyer is one of of the world's great estates. It offers 41 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 60000 of of Germany wines
In the top 15000 of of Pfalz wines
In the top 250000 of white wines
In the top 800000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

The word of the wine: Empyreumatic

Families of smells and aromas related to smoke, burnt, and more generally to roasting.

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